Ingredients

    * 1 can (28 oz) whole peeled Italian plum tomatoes 
    * 2 tablespoons olive oil
    * 1 small onion, minced
    * 2 medium shallots, minced
    * 1/2 teaspoon crushed red pepper, or to taste (more or less)
    * 1 tablespoon tomato paste 
    * 2 medium cloves garlic, minced or pressed through garlic press
    * Sea salt
    * 1/3 cup vodka (use a good quality vodka)
    * 1/2 cup heavy cream, at room temperature
    * 1 pound penne pasta
    * 8 to 10 fresh basil leaves, torn and shredded (about 2 tablespoons)
    * Freshly grated Parmigiano-Reggiano cheese, for serving
 

Preparation

Bring 4 quarts water to rapid boil in a large Dutch oven or pot over high heat.

Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth. Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside. Measure out vodka; set aside.

Heat oil in large heavy bottomed saucepan over medium heat. Add onions, shallots, pepper flakes and tomato paste. Saute, stirring frequently, until onions and shallots just begin to turn light golden, about 3 minutes. Add garlic and stirring continuously, saute until fragrant, about 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka*. Return pan to heat and bring to a brisk simmer over medium-high heat. Cook, stirring frequently, until strong alcohol flavor cooks off and sauce thickens, about 8 to 10 minutes. Stir in cream and cook until hot, about 2 minutes.

While sauce is cooking (right after adding vodka to sauce): Add 1 tablespoon salt to boiling water and drop pasta. Cook, stirring frequently, until molto al dente (about 1 minute shy of al dente  which is tender, but firm to the bite, about 2/3's cooked). Drain pasta well, reserving 1/4 cup cooking water. Return pasta back to Dutch oven, add sauce, and toss over medium heat until pasta absorbs some of the sauce, about 1 to 2 minutes. Add reserved cooking water, as needed, if sauce is too thick. Stir in basil and adjust seasoning with salt. Serve immediately, Sprinkling  Parmigiano-Reggiano over the dish with a spoon separately.

* Note: Drop the pasta into the boiling water just after adding the vodka to the sauce so that the sauce and pasta finish cooking at the same time.

Depending on appetites, this dish can serve 2-4 people. In our family it serves 3.

Cruise Critic Member: Crew-News